Greek Garbanzo Salad

Summer is almost over (sniff), so I find myself squeezing in as many fresh tomato and basil recipes as possible before the chilly winter winds whirl in and whisk all the tender garden produce away.

This mayo-free salad is rich in fiber and protein and is super easy to make.

You can use canned garbanzo beans if you like (which would sort of make this a no-cook recipe), but I love the taste and texture, not to mention the money saving factor, of beans cooked in a crock-pot or slow cooker. If you need a little refresher course on this, check out the post I wrote on how to cook beans in slow cooker.

This Greek Garbanzo Salad is very filling, low in calories, high in fiber, and loaded with nutrients making it a great recipe for weight loss.

4.5 from 2 reviews

Greek Garbanzo Salad

Author: Jennifer's Kitchen

Ingredients

3 cups (two 15-ounce can) garbanzo beans, drained

1/2 medium red onion, diced

1 stalk celery, diced small

1/2 cup chopped olives

3 tablespoons lemon juice

1/4 cup chopped fresh parsley leaves

1 tablespoon minced fresh oregano

1 clove garlic, minced

1 tablespoon olive oil

1 teaspoon salt - see note

1/2 teaspoon onion powder or granulated onion

1 medium tomato, diced

2 tablespoons chopped fresh basil leaves

Instructions

Mix together garbanzos, diced onion, diced celery, olives, and lemon juice in a large mixing bowl.

Finely chop parsley and oregano and mince garlic. (A food processor works well for this.) Stir into garbanzos.